Lamb leg baked in the oven in the sleeve. Recipe for a leg of lamb baked in a sleeve in the oven

Lamb baked in the sleeve (baked leg, lamb ham in the oven).

How to bake lamb in a bag (sleeve).

On the Wall of Soviets website. Ru is already there but there we talked about lamb stew and about roasting lamb in foil. And only briefly in the article it is said about baking a ram in a sleeve.

Here we’ll talk about the simplest and most delicious recipe for cooking lamb in a sleeve (a special baking bag). In my opinion, this is more convenient than baking a piece of lamb in foil, since when baking a ham with bone and fat or a leg of lamb, a lot of fat will flow out. Therefore, it is more convenient to bake in a bag.

If you are "not a sheep specialist", then I do not recommend buying the whole sheep, there are many parts (including offal) that you need to be able to cook in a peculiar way). It is better to take a piece of ham the upper part or the lower part - the leg.

So, how long to roast lamb? If the meat is not frozen, then a piece weighing 700-1000 grams is baked in the oven for 2-3 hours. In this recipe, a piece of meat weighing 860 grams was baked for 2.5 hours.

So, for this recipe, I had a piece of ham (upper leg) of lamb with fat and bone. This piece weighing 860 grams raw was enough for three (two adults and 1 child). There was not a very large bone in our piece, but there was a lot of fat. Which melted during the cooking process and the finished piece decreased significantly. Photo of a piece of lamb (raw) that I baked in the oven.

A piece of raw lamb (ham) for roasting

Initially, not frozen, fresh meat was purchased. But it has been refrigerated and frozen. For cooking, it was taken out and thawed in the refrigerator overnight. It is better to bake lamb in the oven on the weekend - as it will take a lot of time.

Recipe: lamb baked in a sleeve.

We turn on the oven so that it heats up while we make the marinade and coat the meat with it. Turn on the oven on medium heat. For the marinade, we wilted into a piece of 860 gr:

3 tablespoons of olive oil (can be replaced with vegetable oil)

4 teaspoons of seasoning for barbecue (ours was with salt), you can replace any of your favorite seasonings for meat and lamb, including

1 teaspoon salt

1 tbsp soy sauce (mine was very thick so I wasn't afraid to oversalt it)

1 a teaspoon of turmeric

1 teaspoon pepper

5 small garlic cloves, passed through a garlic press

The marinade is not very liquid.

I rubbed the washed raw meat with it on all sides. Then this meat was transferred to a special baking bag (sleeve). As shown in the photo(so that there is air in the bag and a place for the melted fat in the future). We close the package with a special fastener as in the photo (the fastener is attached to the sleeve).

Lamb in the sleeve

Then put the meat in the bag into the preheated oven on the grate. Just in case (if you damage the package), put a baking sheet down. So if the bag bursts, then the fat will flow out not into the oven, but onto a baking sheet. But in my practice, only once I got a damaged package and it cracked. And the fat came out.

After that, close the oven. ANDset a timer for 2.5 hours (if there is time and a piece more - then for 3 hours, if time is short, then for 2 hours). All. As the timer ringswe take out the finished meat of baked lamb in the oven. Carefully! The package is hot! And when you remove the clip (blue in the photo above), be careful too - hot steam will come out of the bag!You can get burned if you do not do it carefully and substitute your hand or face under the opened package. Photo of the finished baked lamb in the oven in the sleeve.

Lamb cooked in a sleeve in the oven

Crust on the outside, soft meat on the inside. The price of the finished dish turned out to be about 300 rubles (we had a piece of ham 860 gr at 360 rubles per 1 kg). That is, a serving for one is about 100 rubles. Not cheap, but very tasty. Suitable for both dinner and as a festive dish.

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Lamb in the European part of Russia is not as popular as pork or beef, and in vain. Lamb meat is a very healthy product that contains protein, iron and B vitamins. Also, lamb meat is a good dietary component. Due to the minimum amount of fat in lamb, you can use it without fear for your figure.

Ideal for cooking is the meat of a young lamb. Meat is tasty, very healthy, especially if you choose the right cooking method. Experienced chefs advise baking lamb in the oven, then, firstly, it will retain more nutrients, and secondly, it will remain juicy. Below is a selection of the most delicious recipes.

Lamb in the oven in foil - a step-by-step recipe with a photo

To cook lamb deliciously, you don’t need to bother much, you can simply bake it in foil. The meat from the oven will have a beautiful appearance and a fantastic aroma. It is this lamb that will become the crown dish on the festive table.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Lamb: 1.5 kg
• Dry spices: 20 g
• Salt: 10 g
• Soy sauce: 50 g
• Garlic: 1/2 large head
• fresh tomatoes: 50 g
• Mustard: 10 g
• Lemon juice: 2 tsp

Cooking instructions

How to cook lamb in the oven in the sleeve

The modern hostess is well, she has thousands of kitchen assistants to help cook quickly. One of them is the roasting sleeve, which simultaneously makes the meat tender and juicy, and leaves the baking sheet clean. For baking, you can take a leg of lamb or a clean fillet, as you like.

Products:

• Lamb - 1.5-2 kg.
• Coarse salt - 1 tbsp. l.
• Mustard "Dijon" (in grains) - 2 tsp.
• Spices "Provencal herbs" - 1/2 tsp.

Technology:

1. Remove excess fat from the meat, cut off the films, wash, pat dry with a paper towel.
2. Grind the spices into powder (or take ready-ground ones), mix with salt.
3. Grate lamb on all sides with the resulting fragrant mixture. Now gently brush with mustard. Leave to marinate for 3-4 hours in a cold place.
4. Hide the meat in a sleeve, put on a baking sheet, put in the oven. At the maximum temperature (220°C) bake for 40 minutes.
5. Then reduce the temperature, continue baking for half an hour. You can carefully cut the sleeve so that a golden crust appears.

Put the finished baked lamb on a beautiful dish, pour over the juice remaining in the sleeve, decorate with herbs. Dish of the day is ready!

Delicious lamb in the oven in pots

Once upon a time, grandmothers cooked in pots in the oven, and these were amazing dishes. Unfortunately, there is no way to turn back time, but it is quite possible to use pots for cooking modern dishes. Below is a recipe for lamb cooked in this way.

Products:

• Lamb (lean fillet) - 800 gr.
• Onion - 1-2 pcs.
• Potatoes - 12-15 pcs.
• Garlic - 1 head.
• Carrots - 2 pcs.
• Vegetable oil - 100 ml.
• Butter - 50 gr.
• Cheese - 100 gr.
• Spices (to the taste of the hostess), salt.
• Water.

Technology:

1. You need to start with lamb, ideally it should be chilled, but you can take frozen. Rinse the meat, pat dry with paper towels and cut into cubes.
2. Peel, wash, cut vegetables in a convenient way (for example, potatoes into slices, onions in half rings, carrots into thin slices).
3. Heat a frying pan with vegetable oil, put meat cubes there, fry until half cooked. Experienced cooks advise lightly browning carrots and onions in another pan.
4. Now it's time to put all the ingredients in the pots. Rinse the containers, pour a little vegetable oil down. Lay in layers - lamb, carrots, onions, finely chopped garlic, potato wedges.
5. Salt, add spices, put a cube of butter. Top up with warm water, close the lids and place in the oven.
6. Cooking time about 40 minutes at 180°C. Five minutes before the end of the process, grate hard cheese and sprinkle.

The family will be very happy with the unusually served dish, and will definitely ask for a repeat!

Recipe for lamb in the oven with potatoes

Lamb is considered quite fatty meat, so it is best to cook it with potatoes, which will absorb excess fat. In addition, when baking, a golden crust is formed, which makes the dish very appetizing.

Products:

• Lamb - 1.5 kg.
• Potatoes - 7-10 pcs.
• Garlic - 4 cloves.
• Olive oil (can be replaced with vegetable oil).
• Rosemary and thyme, salt
• Dry white wine - 100 ml.

Technology:

1. Prepare the ingredients. Peel the potatoes, rinse under water, cut into large pieces, since roasting lamb is a long process. Salt, sprinkle with spices and rosemary, chopped garlic (2 cloves).
2. Clean the meat from films and excess fat, rinse, make deep cuts.
3. Pass the garlic through a press, add herbs, oil, salt, grind thoroughly. Grate lamb well with fragrant marinade.
4. Pour a little oil into the bottom of a baking dish, put potatoes, meat on top, pour wine over it. Cover with a sheet of food foil and send to the oven.
5. Bake for 40 minutes at 200°C. From time to time, water the meat and potatoes with the resulting "juice".

If the baking dish is beautiful, then you can serve the dish directly in it. Or transfer the meat to a beautiful plate, spread the potatoes around. Sprinkle abundantly with herbs, and invite guests!

Lamb in the oven with vegetables

The ideal “comrade” of lamb is potatoes, but other vegetables that are currently in the refrigerator can also make up the company. It is worth trying to cook meat according to the following recipe.

Products:

• Lamb - 500 gr.
• Potatoes - 6-7 pcs.
• Carrots - 2-3 pcs.
• Onions - 2-4 pcs.
• Tomatoes - 3-4 pcs.
• Eggplant - 1 pc.
• Vegetable oil.
• Salt and spices, including hot and allspice, thyme, rosemary.
• Water - ½ tbsp.

Technology:

1. Prepare lamb: clean from films and excess fat, rinse, dry, salt, sprinkle with spices, leave for pickling.
2. During this time, prepare the vegetables. Clean and wash. Cut the eggplant into circles, add salt, press, drain the resulting juice.
3. Cut potatoes into slices, carrots and tomatoes into circles, onions into rings. Put the vegetables in one container, also salt and sprinkle with seasonings.
4. The baking dish should be with a high side. Pour oil and water into it, put the meat, vegetables around.
5. Bake for 1-1.5 hours at a temperature of 200 ° C, be sure to cover with a sheet of foil.

The perfect marinade for roast lamb in the oven

At the request “the perfect marinade for lamb meat”, the Internet gives out thousands of recipes, but every housewife considers hers to be the best. Therefore, only by experience can an ideal composition be obtained. And as a basis, you can take such a recipe.

Products:

• Onion - 1 pc.
• Garlic - 1 head.
• Chili pepper - 2 small pods.
• Zira - 1 tsp
• Thyme, rosemary - ½ tsp each
• Olive oil.
• Soy sauce.

Technology:

1. Peel and wash the onion and garlic, cut the first one into small cubes, and pass the second through a press. Chile cut into small pieces.
2. Mix with salt, spices, olive oil and soy sauce.
3. Soak lamb in this marinade for several hours before sending it to the oven.

Herbs and spices will help to cope with the smell of lamb, which not everyone likes. The oil will keep the meat juices inside during baking. If desired, 2-3 tomatoes can be cut into the marinade.

The baking bag is a useful item. The food in it is cooked in its own juice, and the baking sheet does not need to be washed after such cooking. Simple, convenient!
Bake lamb in a bag like this:
1. Pass the garlic through a press, mix it with grated ginger and seasonings.
2. Wash the meat, dry and rub with a mixture of garlic and spices.
3. Peel potatoes and carrots and cut into large pieces.
4. Put the lamb in a baking bag, put the pieces of vegetables around it. Sprinkle with prunes. Salt, pepper.
5. Tie the edges of the bag and place it in the oven for an hour and a half at 180 degrees.
6. Then cut open the top of the bag so that the lamb is browned and bake for another 20 minutes.
Serve on the table with vegetables.
Bon appetit!

Ingredients

• Lamb - 500 Grams
• Prunes - 50 Grams
• Ginger root - 20 grams
• Garlic - 2 Cloves
• A mixture of herbs for meat - To taste
• Salt, pepper - to taste
• Carrots - 2 Pieces
• Potatoes - 3 Pieces

Main Ingredients:
Meat, Lamb

Note:
Surely you did not just wandered into this page. You want to know how to cook Lamb in a roasting bag. This is a simple recipe for this dish, but the classic composition of these products can always be changed at will. This dish is loved by everyone, and its preparation will bring home comfort and warmth to your homes. To understand how to make Lamb in a baking bag at home, a more than detailed description of each action with a photo will help you. If you like the recipe, rate it and write your review for the author. Take note that it is necessary to count the calorie content of each manufactured product, and then cooking will not only be a way to eat deliciously, but will also help take care of your figure and health.

Description:
In a roasting bag, the lamb turns out to be especially tender and juicy, it just melts in your mouth. Prunes and spices give extraordinary piquancy and aroma.

Servings:
4

Cooking time:
2 h 0 min

time_pt:
PT120M

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Baked lamb leg - a dish for all occasions. Due to its size, with the help of such a dish you will be able to feed a crowd of guests or forget about cooking for the whole family for about 4 days. The beauty of roasting a ham is the simplicity of the process, and the result will meet all expectations! It will be not only tasty, but also useful.

How to cook a leg of lamb in the oven

Meaty ham can be supplemented with vegetables, spices and various herbs. In any case, the meat is juicy and tender in taste. Before you bake a leg of lamb in the oven, you need to figure out the choice. It is better to buy the back of the lamb. This carcass has no unpleasant odor and is not very greasy. If you notice yellow fat on a leg of lamb, then it is better to refuse this piece: no matter how you marinate, it will have a specific aroma.

How much to bake

Such a baked leg, compared to simple pork, should be cooked longer. Foot size plays a big role. Time must be calculated according to this principle: for each kilogram of weight for an hour. In order not to suffer with how much lamb is cooked in the oven, it is worth purchasing a culinary thermometer. Having installed it in the widest place of the carcass, the hostess should see 65 C of the internal temperature. This indicates the complete readiness of the shank. After turning off the oven, the leg of lamb should still be infused for 20 minutes.

How to pickle

The pickling method depends on the quality of the lamb ham. If good meat was bought, then it is enough to salt, pepper and add aromatic spices with olive oil. For roasting, it is better to choose a part of a young lamb. If the animal is under 18 months old, then the fibers retain a large amount of nucleic acid, there is no characteristic specific odor.

Also great for pickling garlic, onions, red peppers and tomatoes. Such Caucasian spices as suneli hops, cilantro, cumin will saturate the shank with a special aroma. Many people have difficulty with how to marinate a leg of lamb for baking if the meat is tough. Professionals advise using kiwi for this case. The leg is rubbed with fruit puree and marinated for an hour or two. All hardness will go away. In addition, you can boil the shank, and then start the main cooking using the oven.

Oven leg of lamb recipe

There are many options for cooking shank using the oven. This dish looks very beautiful and festive, as in the photo. Baked shank can go both immediately with a side dish, and without it. For this, potatoes or grains, beans are suitable. Many people prefer to cook with a sleeve, which makes the oven lamb recipe even easier to follow. In this case, the dish will never burn, retain its aroma, juice and juiciness.

in foil

The presented recipe is often used for a special occasion. The dish is not a traditional food of our region, so it is happily prepared for the holidays. Roasting a leg of lamb in the foil oven is very easy if you have a good back of meat and spices at home. Thanks to the thin metal wrapper, aromas and juiciness do not evaporate outwards. In addition, the view of such a dish is amazing!

Ingredients:

• leg of lamb - 2.5 kg;
• prunes - 200 g;
• carrot - 1 pc.;
• white onion - 2 pcs.;
• parsley - 1 bunch;
• garlic - 6 cloves;
• mustard - 2 tbsp. l.;
• lemon - 1 pc.;
• olive oil - 4 tbsp. l.;
• spices.

Cooking method

1. Wash the ham, free from excess fat.
2. For the marinade, use various seasonings: peas, parsley, Provence herbs and basil. Add parsley, chopped garlic to dry mixtures. Pour the resulting mass with olive oil, fresh lemon juice, mix well.
3. Thoroughly rub the leg with the marinade. Wrap in foil for 12 hours.
4. Before baking, make deep cuts in the leg, lay them with prunes, herbs.
5. Thoroughly rub the leg with mustard and salt, put pieces of carrots and onions around.
6. Preheat the oven to 220 degrees and send the leg wrapped in foil inside.
7. After an hour, lower the temperature to 180 C, open the foil.
8. Cook for another 60 minutes, periodically basting the lamb with its own juice.
9. After 2 hours, let the baked dish brew, wrapped in foil, for another 20 minutes.

With potato

Baked lamb shoulder is delicious and nutritious. Lamb meat contains a large amount of protein, as for cholesterol, it is at a minimum. Combined with potatoes, it comes out very satisfying. Housewives will appreciate the simplicity and ease of the cooking process. This option does not take much time, and due to the fact that lamb with potatoes in the oven in the sleeve turns out to be impressive volumes, you can eat a baked dish for several days.

Ingredients:

• leg of lamb - 1 kg;
• potatoes - 2 kg;
• lavrushka - 2 leaves;
• white onion - 2 heads;
• oregano - 2 pinches;
• sunflower oil - 3 tbsp. l.;
• spice mix.

Cooking method

1. Wash the leg of lamb, dry with a paper towel. If desired, you can grind to get a full-fledged roast, or leave whole.
2. Salt the ham, add spices. Leave to marinate for 40 minutes
3. Peel the onion, cut into large pieces.
4. Wash the potatoes, chop into bars no thinner than 1 cm.
5. Mix vegetables together, add salt and pepper.
6. Grease a baking sheet with oil, put potatoes and onions on it, ham on top. Sprinkle all the oregano and other spices.
7. Preheat the oven to 220 degrees, put the dish for 45 minutes.
8. Periodically pour over the baked ham with the broth that is collected in the pan. If it is not enough, add half a glass of dry wine.
9. After the required time has elapsed, let the dish cool for 5 minutes, then serve.

in beer

A polyethylene sleeve is a universal invention that comes to the aid of the hostess in any situation, even if she does not know how to bake a leg of lamb in the oven. This cooking technique requires minimal effort. Everything, no matter what the carcass is stuffed with, will convey its aroma. Lamb baked with a sleeve does not require time. Just set the desired temperature and forget about the dish. After 3 hours, you will get a juicy and festive dish. A leg of lamb baked in beer according to this recipe will come out amazing. If there is no whole piece, according to this principle, you can make a knuckle.

Ingredients:

• mutton ham - 1.5 kg;
• white onion - 2 pcs.;
• garlic - 4 cloves;
• basil - a small bunch;
• lavrushka - 2 leaves;
• black pepper - 1 tsp;
• olive oil - 3 tbsp. l.;
• wine vinegar - 1 tsp;
• hot pepper - 1 pc.;
• beer - 1 glass.
• salt as needed.

Cooking method

1. Wash and dry the ham with a paper towel.
2. Make shallow cuts in the shank, stuff with garlic and bay leaves, sprinkle generously with salt and pepper.
3. In olive oil, add half a glass of beer, herbs, vinegar, hot pepper and rub the leg. Leave for 2 hours.
4. Cut the onion into rings, put them on the sleeve.
5. A leg is laid out on an onion pillow, poured with beer.
6. Send the ham to the oven preheated to 200 C for 3 hours.
7. 30 minutes before readiness, open the sleeve and reduce the heat to 180 C. Periodically water the shank with a beer bowl.

With vegetables

Leg of lamb goes well with a side dish of vegetables. Potatoes, tomatoes and carrots will not only help to better reveal the taste of the meat carcass, but also add flavor and make the baked dish even more appetizing. If you like a leg of lamb with vegetables in the oven, but do not know how to cook the dish yourself, follow the recipe presented. For this option, both the whole part and the pieces are suitable.

Ingredients:

• lamb ham - 500 g;
• potatoes - 200 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• sunflower oil - 3 tablespoons;
• spices, salt to taste.

Cooking method

1. Wash lamb, remove excess fat. For the marinade, use spices, salt and sunflower oil. Rub generously on a piece of meat. Leave to marinate for an hour.
2. Cut vegetables into large pieces, put on the bottom of a deep baking bowl.
3. A ham is laid out on vegetables, half a glass of water is added.
4. Preheat the oven to 200 C, place the bowl. Cook for 1.5 hours with the lid closed.
5. After the set time has elapsed, remove the lid and leave the dish in the oven to form a golden crust.

with quince

If you like unusual culinary improvisations, try combining sweet and sour quince with fatty aromatic meat. With such a baked dish, you can easily surprise guests with your gastronomic talents. An unusual fruit, although it has its own sweetness, will not kill the wonderful taste of meat, but will emphasize it. The fruit contains a large amount of vitamins and minerals. Only 2 hours of time, and a juicy leg of lamb baked with quince will appear on the table.

Ingredients:

• leg of lamb - 1.5 kg;
• quince - 0.3 kg;
• carrots - 2 pcs.;
• white onion - 2 pcs.;
• lavrushka - 2 pcs.;
• garlic - 1 head;
• cardamom - 6 pcs.;
• a mixture of peppers;
• salt.

Cooking method

1. Peel the onion, cut into large pieces.
2. Wash carrots, cut into large squares.
3. Quince should be chosen ripe, with a clean and smooth yellow peel. Wash the fruit, cut into slices. Do not remove the skin, otherwise the quince will become porridge during cooking.
4. Line a glass baking dish with foil.
5. Put onion, carrot, bay leaf, add spices. If you want the meat to be more fragrant, then it is better to peel the cardamom. Place the ham on the vegetable pillow.
6. Sprinkle lamb generously with quince on top, add 2 cups of water to the total mass.
7. Cook under a closed lid for 2 hours at a temperature of 180 C.

in mustard

A simple recipe will appeal to both experienced and novice cooks. Aromatic mustard will allow lamb to better reveal its potential, satisfy even the most demanding gourmet. If you do not know how to cook the back, then remember this recipe. The leg of lamb in mustard baked in the oven is a festive dish that can be easily prepared every day.

Ingredients:

• leg of lamb - 1.5 kg;
• Dijon mustard - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• pepper mixture, salt.

Cooking method

1. Wash the leg, cut off the remnants of fat and tendons. Rub generously with salt and pepper.
2. To marinate meat, you need to mix mustard and oil. Thoroughly coat the ham with the resulting mass, leave for an hour or two.
3. The leg in the sleeve is thrust into an oven preheated to 200 C. For 1.5, 2.5 hours is enough, but if the mass of the shank is larger, the time needs to be increased.
4. After the required time has elapsed, we take out the ham, separate the bones (this will be easy) and serve.

Stuffed leg of lamb

If you do not know how to cook a delicious dish for the holiday, then pay attention to this recipe. Stuffed lamb leg baked in the oven is a chic dish for a celebration. The dish will be an excellent choice for those who do not like to spend a lot of time at the oven. Thanks to the large volumes, the whole family can eat for several days. For the filling, different mushrooms or even mixtures of them are suitable. For flavor, you can use cumin, rosemary and other spices. Spices will only emphasize the taste of a special kind of meat.

Ingredients:

• leg of lamb - 1.5 kg;
• mushrooms - 400 g;
• olive oil - 2 tbsp. l.
• a mixture of peppers, cumin, salt as needed.

Cooking method

1. Wash the mushrooms under running water, soak in a bowl.
2. Clean the lamb from excess fat, remove the bones through small incisions.
3. Mix olive oil with spices and salt, rub the meat and leave for an hour.
4. Pour chopped mushrooms into a heated pan. Simmer for about 20 minutes.
5. Put the finished mushrooms into cuts in the meat.
6. Rewind the cuts with thread or close with skewers.
7. Put the leg on a greased baking sheet and bake at a temperature of 200 C for 80 minutes.

with rosemary

If lamb is not a typical dish for our region, then in France it is cooked very often. Rosemary and garlic are mainly used as additional ingredients. These spices add a special flavor to the dish. Leg of lamb with rosemary is very easy to prepare, it turns out juicy and soft. Her secret lies in a special pickling recipe and temperature regime, which will allow the meat to retain all the vitamins, while not remaining raw.

Ingredients:

• young lamb - 1.5 kg;
• garlic - 3 cloves;
• rosemary - 5 branches;
• red wine - 150 g;
• butter - 200 g;
• salt and spices as needed.

Cooking method

1. Wash the meat, leave at room temperature.
2. Melt the butter and pour it into a bowl. Add chopped or squeezed garlic, rosemary leaves, salt and other spices to the mass. Stir the marinade with a fork.
3. Cut the cooled lamb deep several times so that the depth of the holes makes it possible to stick a finger inside.
4. Rub the lamb leg generously with the marinade, paying particular attention to the cuts.
5. Put the shank on a greased baking sheet, cover with foil. Put in an oven preheated to 200 C for 40 minutes.
6. After the time has elapsed, you need to remove the foil and leave the lamb leg in the oven for another 50 minutes.
7. To prepare the sauce, heat the wine well, add butter and a tablespoon of flour. Mix until smooth.
8. Drizzle the meat with the sauce before serving the roasted leg of lamb.

In the test

Dishes in the dough are especially juicy, since all the liquid remains inside. An appetizing crust gives the dish not only a more attractive appearance, but also adds satiety. Leg of lamb in dough, baked in the oven, is suitable for the main dish on the festive table, as well as for every day. To cook it, you need to remember a couple of simple secrets described in this recipe.

Ingredients:

• leg of lamb - 1 kg;
• puff pastry - 200 g;
• tomatoes - 2 pcs.;
• capers - 1 tbsp. l.;
• garlic - 10 teeth;
• anchovies - 4 pcs.;
• olives - 100 g;
• eggs - 1 pc.;
• cilantro - a small bunch;
• pepper mixture, salt as needed.

Cooking method

1. Wash the back of the lamb, free from excess fat and sinews.
2. Carefully remove the bone so that later it turns out to form a roll.
3. Peel the garlic, mince or use a garlic press.
4. Make several deep incisions in the leg, insert teeth into them.
5. Fold the meat so that you get a roll, secure with a thread.
6. Generously coat the shank with salt and a mixture of peppers, spread with oil.
7. Preheat oven to 180 degrees. Line a baking sheet with baking paper.
8. Place the meat in the oven, drizzle with olive oil, put cumin. Leave to cook 50 minutes.
9. To prepare topenade, chop greens, olives, capers, tomatoes. Add olive oil, anchovies and a couple of garlic cloves to the resulting mass. Whisk all ingredients until smooth.
10. Remove the knuckle from the oven, cool, generously grease with topenade.
11. Roll out the puff pastry, wrap the lamb with it, coat the “wrapper” with a raw egg.
12. Preheat the oven to 180 C oven, put the dish for 45 minutes.
13. Serve the baked lamb with dough in portions.

Marinade for lamb in the oven

The key to a delicious dish is good meat, but do not forget about the importance of the marinade. He is able to transform the dish, to reveal it from the best side. A special sauce will not only add flavor, but also help to soften the tough meat, kill the peculiar smell if you did not manage to get a young lamb. A simple marinade for a leg of lamb in the oven based on olive oil and spices will be inexpensive, but will make the baked dish very tasty.

Ingredients:

• olive oil - 4 tbsp. l.;
• mustard - 2 tbsp. l.;
• rosemary - 5 branches;
• garlic - 6 cloves;
• spices, salt.

Cooking method

1. Squeeze the garlic through a garlic press into the olive oil with mustard.
2. Pour spices, salt into the resulting mass.
3. Mix everything until smooth, grease the meat.

Video

Cooking lamb in the oven seems to many to be a risky undertaking, as the result is often unpredictable and does not live up to expectations. But there is a way out of any impasse: it is enough to take young lamb, marinate it properly and bake it in a sleeve.

Lamb in a roasting sleeve turns out soft, juicy and, thanks to spicy herbs, very fragrant. Roasting lamb in the oven in the sleeve begins with marinating the meat, and this process should by no means be neglected. Marinating will soften the meat, muffle the sharp smell of lamb and add savory notes to the finished dish.

I offer you two options for lamb marinade in the oven in the sleeve. One in the Caucasian, the other in the French manner. Choose what you like, an excellent tasty result is guaranteed in any case. Now in more detail how to cook lamb in a baking sleeve.

You can also cook tender and juicy turkey thigh in the roasting sleeve.

Lamb in the oven in the sleeve recipe

We are preparing the marinade. In my case, this is option number 1. We grind the zira in a mortar, pour it into a bowl, add ground coriander, vegetable oil, salt, pepper and garlic passed through a press.

Remove excess fat from a piece of lamb. We coat the meat on all sides with marinade, carefully distribute the marinade in pieces with our hands.

We put the meat in a saucepan or bowl and put it in the cold for 8 hours. You can hold the lamb in the marinade for a day.

We heat the oven to 200 degrees. We shift a piece of lamb into a baking sleeve, fix the sleeve with heat-resistant clips on both sides. We shift the sleeve in the meat on a baking sheet or in a baking dish. From above in the sleeve we make several punctures or a small incision for steam to escape. We bake until done.

How much to cook lamb in the oven in the sleeve is difficult to say exactly, it all depends on the size of the piece. I baked a kilo piece for 1 hour. Readiness is easy to check with a wooden skewer. We pierce the meat directly through the sleeve. If it is soft, and clear juice stands out from it, you can turn off the oven.

The main thing when cooking lamb is not to overdo it and not overdry it. Lamb, unlike pork, is demanding on the depth of frying and pinkish meat inside is quite acceptable.